Name: Coconut Burfi Cake recipe by Flours Frostings at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 190 grams or 1 1/2 cups all purpose flour; 40 grams or 6 tablespoons milk powder; 150 grams or 3/4 cup granulated sugar; 2 tsp baking powder; 1 tsp cardamom powder; 15 grams or 1/4 cup dessicated coconut; 160 ml or 2/3 cup vegetable oil; 180 ml or 3/4 cup milk; 3 tablespoons sweetened toasted coconut (optional)

ABOUT Coconut Burfi Cake RECIPE

Coconutty and just sweet enough. The traditional Indian sweet coconut fudge is just as delicious in cake avatar! Inspired by a clandestine cake club idea.

Ingredients Serving: 10

190 grams or 1 1/2 cups all purpose flour
40 grams or 6 tablespoons milk powder
150 grams or 3/4 cup granulated sugar
2 tsp baking powder
1 tsp cardamom powder
15 grams or 1/4 cup dessicated coconut
160 ml or 2/3 cup vegetable oil
180 ml or 3/4 cup milk
3 tablespoons sweetened toasted coconut (optional)

Instructions

To make your own desiccated coconut, spread grated or shredded coconut on a baking sheet and heat at 120 C for 8- 10 minutes until dry and brittle.
Preheat oven to 160 C/ 325 F. Butter and grease a 7 or 8 inch round pan. Line the bottom with parchment paper.
In a large mixing bowl, whisk together all the dry ingredients - flour, milk powder, sugar, baking powder, cardamom powder and coconut.
Add the milk and oil. Whisk until smooth.
Pour batter into prepared pan and bake at 160 C/ 325 F for 40-45 minutes until a tooth pick inserted in the centre comes out clean.
Cool in pan for 5 minutes, unmould and cool completely.
Sprinkle sweetened toasted coconut on top or serve plain. To make the sweetened coconut, spread 3 tablespoons shredded coconut on a baking pan, heat in oven at 180 C for 8-12 minutes until golden brown. Toss with a teaspoon of icing sugar.

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